Instructions

Add Salt in the soaked dal and pressure cook it for 4 whistles, in the same soaked water. You can add water as required

Keep the pressure cooker aside for a while until it cools down, open the lid only after all the steam escapes

Mash the cooked dals slightly with the spoon. It gives dal makhani smoother and thick consistency

Take a thick bottom pan, heat the ghee for tardka. Add the mustard seeds and allow it to crackle. You can add 4-5 seeds of fenugreek seeds/ methi (optional). Add cumin seeds, curry leaves, tomatoes and cook for 2 minutes